I’m Chinese. I stir fry. I stir fry A LOT. For this reason, I am an owner of multiple woks. Not to say that you must own multiple woks, but I just happen to own 4 woks currently, with each wok serving a different purpose: for instance, my stainless steel wok, which I’ve featured in a number of my YouTube videos, is primarily used for steaming. My nonstick wok is, well, for anything that may stick.
I recently landed my hands on a flat-bottom carbon steel wok and a pre-seasoned round-bottom wrought iron wok, the former of which needed to be seasoned before use. I figured I’d film and document the step-by-step instructions for anyone who many need to go through the same process. Seasoning a new wok appropriately is critical to develop a non-stick patina on the wok surface.
How to Season a New Wok
Instructions
- Before seasoning, clean your wok by scrubbing it with a scouring pad with warm or hot water and some dish liquid. To prevent rust and ensure woks arrive in pristine condition, manufacturers coat them in oil. Therefore, it is essential to scrub the unseasoned wok inside and out prior to seasoning.
- Thoroughly wipe your unseasoned wok dry with a kitchen towel or paper towel. If you see any black residue, wash the wok again until the towel comes out clean.
- Turn your burner on high heat and rest your dried wok on top. After a couple of minutes, you will notice the wok turning brownish, then a steel blue color.
- Begin to rotate the wok over the flame until the entire wok is heated throughout (ie: the entire wok turns steel blue). This takes approximately 20-30 minutes depending on your stove.
- Rinse the wok with cool water then place it back onto the burner over medium heat.
- When the wok is completely dry, drizzle a bit of high heating oil like avocado, canola, peanut or vegetable oil onto the wok. Avoid oils with high smoking points like sesame and olive oil. A couple of teaspoons to 1 tablespoon of oil should be sufficient.
- Using tongs and multiple folded paper towels, rub the oil throughout the wok to create an even thin layer. Make sure not to be too heavy-handed with the oil or you will be left with a blotchy and sticky coating. The wok will smoke and begin forming a non-stick patina. You're done!
Video
If you’re thinking, scratch that, let me get a pre-seasoned wok instead to avoid all the work, here is a review I did on the round bottom wrought iron wok that was sent to me by Master Star. Albeit a bit heavier than I prefer my woks, this wok is durable and made with the highest quality. Happy Woking!
